Launch Modal

close x

Stay connected with Kings!

Sign up today for our newsletter and receive

$10 off your next purchase of $75 or more*

When you're connected to Kings, you're connected to the latest
promotions and products, events, recipes, and special offers.

Sign Up

Available to new email subscribers only.

Lamb Stew

Not yet rated.

Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5

Save

Lamb Stew

Ingredients

1 KINGS USDA Choice American boneless leg of lamb (2.5-3 lbs).   Cut into 1-inch cubes with nearly all fat removed. (The Kings Butcher will be happy to do this for you)
4 Tablespoons vegetable oil
1/2 Cup red wine
2 Tablespoons flour
1 Teaspoon thyme
1 1/2 Cups chicken broth
8 Medium potatoes, peeled and cut up
8 Small white onions, peeled
8 Carrots pieces, cut equal size to onions
8 Turnip pieces, cut equal size to onions
¼ Cup chopped fresh mint
Salt and pepper to taste

Preparation

1. Brown lamb in hot fat or oil in a large, heavy Dutch oven high heat until browned on all sides. Pour off excess fat. Add wine and cook 3 minutes to deglaze the pan. Sprinkle in the flour and thyme, and then add chicken broth. Bring the mixture to a boil, stirring a bit. Reduce the heat, cover and simmer about 20 minutes. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid.
2. Add in chopped mint, salt and pepper to taste. Serve hot.